Jerk Chicken Pockets
Forget going out to eat or ordering takeout every time you crave Central American food. Try making Jerk Chicken Pockets at home. This recipe serves 5 and costs $1.6 per serving. This main course has 403 calories, 18g of protein, and 8g of fat per serving. Several people made this recipe, and 275 would say it hit the spot. If you have skinless boneless chicken breast, olive oil, low fat mayonnaise, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is pretty good. If you like this recipe, take a look at these similar recipes: Broiled Jerk Salmon with Homemade Jerk Seasoning and a Reflection on Giving, Broiled Jerk Salmon with Homemade Jamaican Jerk Seasoning, and BBQ Chicken Pockets.
Servings: 5
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1 jalapeño pepper, minced
1 tablespoon jerk seasoning
1/4 cup low-fat mayonnaise
2 teaspoons extra-virgin olive oil
1 pound prepared pizza dough, preferably whole-wheat
1/4 cup raisins
1/4 cup thinly sliced scallions
8 ounces cooked boneless, skinless chicken breast, diced (about 2 cups, see Tip)
1 medium sweet potato (about 12 ounces)
2 tablespoons water
Equipment:
baking paper
baking sheet
microwave
wax paper
oven
rolling pin
whisk
bowl
Cooking instruction summary:
Preheat oven to 400F. Coat a large baking sheet with cooking spray.Prick sweet potato in several places with a fork. Wrap it in wax paper or parchment paper and microwave on High until tender, 8 to 10 minutes. Cut in half. When it is just cool enough to handle, peel and dice.Meanwhile, shape the dough on a lightly floured surface into a log about 10 inches long. Divide into 5 equal pieces. Roll each piece into a 5-inch square with a rolling pin or press into a square with your hands.Whisk mayonnaise, jalapeo, water and jerk seasoning in a medium bowl. Stir in chicken, scallions, raisins and the sweet potato.Spread about 1/2 cup of the chicken mixture on half of each dough square, leaving a 1/2-inch border. Fold the dough over the filling and pat it to create a rectangle, then use a fork to crimp the edges closed. Transfer the chicken pockets to the prepared baking sheet and brush the tops with oil.Bake the pockets until golden brown, 15 to 20 minutes.
Step by step:
1. Preheat oven to 400F. Coat a large baking sheet with cooking spray.Prick sweet potato in several places with a fork. Wrap it in wax paper or parchment paper and microwave on High until tender, 8 to 10 minutes.
2. Cut in half. When it is just cool enough to handle, peel and dice.Meanwhile, shape the dough on a lightly floured surface into a log about 10 inches long. Divide into 5 equal pieces.
3. Roll each piece into a 5-inch square with a rolling pin or press into a square with your hands.
4. Whisk mayonnaise, jalapeo, water and jerk seasoning in a medium bowl. Stir in chicken, scallions, raisins and the sweet potato.
5. Spread about 1/2 cup of the chicken mixture on half of each dough square, leaving a 1/2-inch border. Fold the dough over the filling and pat it to create a rectangle, then use a fork to crimp the edges closed.
6. Transfer the chicken pockets to the prepared baking sheet and brush the tops with oil.
7. Bake the pockets until golden brown, 15 to 20 minutes.
Nutrition Information:
covered percent of daily need
